African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6578

Full Length Research Paper

Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process

Silva, M. A. P.*
  • Silva, M. A. P.*
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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*, Cagnin, C.
  • *, Cagnin, C.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Caliari, M.
  • Caliari, M.
  • Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás, Campus Samambaia, Rodovia Goiânia/Nova Veneza, Km 0, P. O. Box 131, Zip Code 74690-900 Goiânia, GO, Brazil.
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Carvalho, B. S.
  • Carvalho, B. S.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Plácido, G. R.
  • Plácido, G. R.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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Silva, R. M.
  • Silva, R. M.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Soares, J. C.
  • Soares, J. C.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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Lima, M. S.
  • Lima, M. S.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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Araújo, V. F. P.
  • Araújo, V. F. P.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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Carmo, R. M.
  • Carmo, R. M.
  • nstituto Federal Goiano – Campus Rio Verde, P. O. Box 66, zip code 75901-970, Rio Verde, Goiás, Brazil.
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  •  Received: 04 March 2015
  •  Accepted: 18 June 2015
  •  Published: 05 November 2015

Abstract

The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.
 
Key words: Passion fruit, prebiotic, solubility, color, drying.